Mother's Mocha Nut Butter Balls
Yield
2 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
instant coffee
powder |
|
| ¼ | cup |
cocoa powder
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
instant coffee
powder |
|
| 59 | ml |
cocoa powder
|
|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
pecans
finely chopped |
|
Directions
Oven 325℉ (160℃).
Cream butter, sugar, and vanilla until light.
Add next four ingredients.
Mix well.
Add nuts.
Shape in 1inch balls on ungreased sheets.
Bake at 325℉ (160℃) for about 17 to 20 minutes.
Roll in powdered sugar while warm.
Store in tin box between layers of wax paper.
